Punschkrapfen

Ladylike’s Punschkrapfen at GuteKueche.at bakes its own egg-and-generic-flour biscuit, reserves its edges for the filling and sandwiches that filling between two equal bases. A rum-and-raspberry-syrup glaze coats the cut squares.

The six whole eggs are separated. The yolks are beaten in a bowl with the first powdered-sugar portion, vanilla sugar and supplied grated organic lemon peel for at least four to five minutes. The same whites are beaten stiff with salt, then folded with the generic type-480 flour into the yolk mixture. The batter is spread on a baking-paper-lined sheet and bakes at 200°C for about eight to ten minutes.

The biscuit cools and is cut into two equal bases in the selected halving route. Its trimmed edges supply the same two-hundred-gram biscuit portion for the filling: they are cut into small cubes, mixed in a bowl with apricot jam, Grand Marnier and supplied orange juice, then rested for about thirty minutes.

The filling is spread about one centimetre thick on one base. The second base is placed on top and lightly pressed. The assembled biscuit chills for about an hour before being cut into squares about five centimetres wide.

The separate glaze sugar is sieved into a bowl and combined with supplied hot water, rum and raspberry syrup using the selected whisk. Two forks dip each square all around in the thick glaze. The cakes dry on a cake rack and are then served. If the glaze is too thick, extra supplied hot water may be added drop by drop; extra powdered sugar may thicken a glaze that is too thin.